Gambardella's Minestrone Soup

Directions

Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight.

The next day, cook in 3 cups water 20 minutes; skim the foam from the top.

Do not drain.

Simmer the potatoes in 1 cup broth 15 minutes; set aside. (Do not drain either preparation).

In a heavy-bottomed 8-quart pot heat the olive oil over medium heat.

Add the onion, garlic, bell pepper, celery and fennel; sauté until the onions are golden.

Add the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans, undrained potato and vegetables, and tomatoes.

Simmer 1 hour, stirring occasionally.

Add a little more broth if needed.

Serve over pasta or rice.